Cinnamon Rolls from North Carolina State Fair

These cinnamon coffee rolls are delicious. It is important that you use unbleached flour and Fleischmann's margarine in this recipe. Use a thermometer to check the temperature of the liquid, if it's too hot it will kill the yeast.

Ingredients

Rolls

  • 1 package dry yeast, 1 scant tablespoon
  • 1/4 cup warm water
  • 4 cups unbleached flour, do not substitute
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 egg yolks, slightly beaten
  • 1 cup Fleischmann's oleo/margarine, do not substitute
  • 1 cup scalded milk and cooled to 110 degrees F
  • 1/4 cup pecans, chopped
  • 1/4 cup raisins, optional

Vanilla Icing

  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons softened Fleischmann's margarine
  • 1 1/2 teaspoons vanilla extract
  • 1 to 2 tablespoons hot water

Instructions

  1. Rolls: Night before baking, sprinkle yeast over lukewarm water, stir to dissolve; set aside.
  2. Combine flour, 1/4 cup sugar and salt in mixing bowl. Mix well. Cut in 1 cup of Fleischmann's oleo/margarine with a pastry blender or with your fingers until mixture resembles cornmeal. Add yeast mixture, egg yolks and milk, stir with a fork until well blended. Cover with aluminum foil and refrigerate overnight.
  3. Next morning, grease a 9 x 13-inch baking pan and set aside.
  4. Combine in a small bowl 1/4 cup sugar and the cinnamon and set aside.
  5. Roll dough on a floured surface into a rectangle, about 10 x 15-inches. Brush with 2 tablespoons melted oleo/margarine. Sprinkle with cinnamon/sugar mixture, sprinkle with pecans and raisins. Starting at the wide end, roll up in a jellyroll fashion. Pinch edges well to seal.
  6. Cut into 15 equal slices. Place cut side down, equally spaced, in prepared pan. Cover and let rise in a warm place until doubled in size, about 1 hour.
  7. Heat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden brown. Remove from oven and cool on a wire wrack. Frost rolls.
  8. Vanilla Icing: Mix sugar, oleo/margarine. Add vanilla extract and 1 tablespoon hot water and stir until smooth and well blended. Add more water as needed a few drops at a time.

Posted by bettyboop50 at Recipe Goldmine April 26, 2001.

Source: North Carolina State Fair